What type of food is most susceptible to bacterial contamination?

Meat and dairy products are particularly susceptible to bacterial contamination for several reasons. These foods are rich in moisture and nutrients, providing an ideal environment for bacteria to thrive. They often require careful handling and storage to prevent the growth of pathogens, as bacteria can multiply rapidly at room temperature. Additionally, both meat and dairy products are frequently involved in foodborne illness outbreaks due to practices such as improper cooking temperatures or inadequate refrigeration.

In contrast, dried foods have low moisture content, making it difficult for bacteria to grow. Hollow pasta, although it contains carbohydrates, also has less moisture compared to meat and dairy. Certain vegetables can be susceptible as well, especially if mishandled or improperly washed, but overall, meat and dairy are the most significant concerns due to the conditions that foster bacterial growth in these products.